Lamb kebabs and tabbouleh

4 servings

Ingredients

Quantity Ingredient
750 grams Lean lamb; (fillet or leg)
1 Finely chopped onion
1 tablespoon Chopped fresh rosemary; (or 1 tsp dried)
2 tablespoons Extra virgin olive oil
2 tablespoons Lemon juice
Grated rind of lemon; (optional)
1 tablespoon Natural yoghurt; (plain)
½ teaspoon Paprika
1 teaspoon Ground cumin
1 Cloves garlic; finely chopped (1
To 2)
Mixed vegetables of choice; (zucchini slices,
; cherry tomatoes,
; baby squash)
1 cup Prepared burghul; soaked for 10
; minutes in water
1 cup Finely chopped parsley
½ cup Finely chopped mint
2 tablespoons Finely chopped tomato flesh
1 small Spanish onion; finely chopped
2 tablespoons Finely chopped; peeled cucumber
2 Or so Tbsp lemon juice; (adjust to taste)
2 tablespoons Extra virgin olive oil

Directions

FOR KEBABS

FOR TABBOULEH SALAD

Cut meat into 2½ cm cubes.

Toss with onion and rosemary.

In a small bowl mix oil, lemon juice, lemon rind (if using), yoghurt, paprika, cumin and garlic. Stir into lamb. Cover and refrigerate at least four hours, preferably overnight.

Drain burghul.

Mix with other ingredients. Chill until needed.

Thread lamb pieces onto skewers - which have been soaked in water to prevent them burning - alternating with vegetables.

Baste with marinade and grill or barbecue - taking care not to overcook the meat.

Serve with Tabbouleh salad and flat pitta bread.

Serve with Hazelnut Cream Dressing.

Leftover potential: Poor.

Converted by MC_Buster.

Per serving: 151 Calories (kcal); 14g Total Fat; (79% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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